Zucchini Biscuits with Cheddar and Scallions Recipe

I absolutely love this Zucchini Biscuits with Cheddar and Scallions Recipe because it’s one of those unexpected little gems that turns everyday ingredients into something so cozy and satisfying. Whenever I have a bunch of zucchini lying around, these biscuits are my go-to way to use them up, and they come out fluffy, cheesy, with a mild kick from the scallions that makes every bite interesting. This recipe works incredibly well for breakfast, a lunch side, or even as snacks when guests come over.

What makes these zucchini biscuits truly special is how they balance moisture and texture—you’ll find that pressing out the zucchini’s liquid is a total game-changer. I used to mess this part up and end up with dense biscuits, but once I nailed that step, my family couldn’t get enough! The cheesy richness combined with the subtle onion-y pop from scallions really elevates this simple biscuit foundation.

this Recipe

Ingredients You’ll Need

These ingredients come together beautifully to create biscuits that are soft on the inside, with a slightly golden crust. I always recommend using fresh zucchini and sharp cheddar for the best results.

• Zucchini: Shredded with skin on for color, texture, and nutrients — just be sure to dry it well.
• Flour: All-purpose flour works great here as the base for structure.
• Baking powder: This keeps the biscuits fluffy and light.
• Salt: Essential for flavor balance, also helps draw moisture from the zucchini.
• Black pepper: A little kick that enhances the savory notes.
• Garlic powder: Adds a subtle garlicky warmth.
• Butter: Cubed and cut into the flour for tender crumb and buttery richness.
• Whole milk: Adds moisture and richness to the dough.
• Egg: Helps bind everything together and adds richness.
• Cheddar cheese: Sharp cheddar brings savory depth; feel free to mix with Parmesan or Mozzarella.
• Scallions: Fresh, thinly sliced for a mild onion flavor that’s not overpowering.
• Optional garlic butter topping: Mix melted butter with garlic paste or powder to brush tops for extra flavor.

Variations

I love tweaking this zucchini biscuits recipe based on what I have in the fridge or the season’s flavors. You can easily shift the cheese, add herbs, or play with spice for a new twist every time.

• Cheese Swap: I once tried a blend of Parmesan and mozzarella which gave a nuttier flavor and extra melty texture—delicious and a nice change from sharp cheddar.
• Herb Boost: Adding fresh thyme or rosemary pairs beautifully with the zucchini and scallions for a herby aroma.
• Spicy Kick: Toss in a pinch of red pepper flakes or cayenne to wake up the flavors without overwhelming the dish.
• Gluten-Free Option: Substitute the flour with a gluten-free blend—just ensure it has baking powder in it or add some to keep the rise.

How to Make Zucchini Biscuits with Cheddar and Scallions Recipe

Step 1: Shred and Drain the Zucchini

Start by shredding your zucchini using a box grater—no need to peel it; the skin adds great color and nutrients. Toss the shredded zucchini with a sprinkle of salt and let it sit in a colander over paper towels for 15 minutes or more. Then, press and squeeze out as much moisture as possible with clean paper towels. This step is crucial because removing the zucchini’s water prevents soggy biscuits and keeps them fluffy.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, salt, black pepper, and garlic powder. These dry ingredients form the biscuit’s base, helping them rise and developing flavor.

Step 3: Cut in the Butter

Grab your cold butter cubes and use a pastry cutter or your fingers to cut the butter into the flour mixture until it looks crumbly, with pea-sized pieces of butter throughout. This step is key for tender, flaky biscuits with little buttery pockets inside.

Step 4: Combine Wet Ingredients and Fold in Add-ins

Whisk your egg into the whole milk and pour it into the dry ingredients. Add in the shredded zucchini, shredded cheese, and sliced scallions. Gently mix everything just until combined—overmixing can make biscuits tough, so keep it light and gentle.

Step 5: Scoop and Bake

Line a baking sheet with parchment paper for easy cleanup and to prevent sticking. Use an ice cream scoop or a ¼ cup measuring cup to portion out the dough, spacing the biscuits about 2 inches apart so they have room to puff up. Pop them into your preheated 400°F oven for 20 minutes. You’ll notice golden tops and a fluffy interior when they’re done.

Step 6: Optional Garlic Butter Topping

If you want to take these biscuits to the next level, mix together melted butter with garlic paste or powder and brush the tops about 3-5 minutes before they’re done baking. This adds a wonderful garlicky sheen and extra flavor that my family can’t stop raving about.

How to Serve Zucchini Biscuits with Cheddar and Scallions Recipe

Garnishes

I love topping these biscuits with a little fresh herb like chopped parsley or chives when I’m feeling fancy. Sometimes a dollop of softened herb butter or a touch of honey butter brings a lovely sweet-savory balance that my guests always appreciate.

Side Dishes

This recipe pairs beautifully with fresh salads, tomato soup, or alongside scrambled eggs for breakfast. On weekends, I serve them with roasted veggies or a hearty stew for a comforting meal that feels homemade and satisfying.

Creative Ways to Present

For brunch parties, I like to arrange these biscuits on a wooden board with small bowls of savory spreads—think whipped feta, olive tapenade, or herb cream cheese. They also shine when stacked like mini sliders with ham and a slice of extra cheddar melted inside.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, I wrap them tightly in plastic wrap or store in an airtight container in the fridge. They usually stay fresh for up to 3 days, but I do recommend reheating to bring back some softness and warmth.

Freezing

These zucchini biscuits freeze wonderfully! To freeze, after baking, cool completely then place in a zip-top bag or container with parchment paper between layers so they don’t stick. When I’m ready to enjoy, I thaw on the counter for a bit and then warm in the oven for best texture.

Reheating

To reheat, I find wrapping biscuits lightly in foil and warming at 350°F in the oven for about 10 minutes brings back a fresh-baked taste and texture. Microwave works in a pinch but sometimes dries them out, so oven reheating is my top pick.

FAQs

Final Thoughts

I genuinely can’t recommend this Zucchini Biscuits with Cheddar and Scallions Recipe enough—it’s become a reliable, comforting favorite in my kitchen. Whether you’re new to baking biscuits or an old pro, this recipe has a little magic that makes using zucchini fun and delicious. Give it a try next time you want a cheesy, savory snack or side, and I promise it’ll become a new classic on your table just like it is in mine.

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